Lobster Stew With A Pastry Lid Recipe

Name: Lobster Stew With A Pastry Lid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lobsters, about 1 1/2 pounds each, or 12 ounces lightly cooked lobster meat; 3 tablespoons butter; 1/3 cup finely diced celery; 1 cup finely diced leek; Salt and pepper; 1/8 teaspoon cayenne pepper; 1 teaspoon chopped thyme leaves; 1/2 teaspoon grated lemon zest; 1 cup half-and-half; 2 teaspoons potato starch dissolved in 2 tablespoons cold water; 1/4 cup creme fraiche; 2 baked 6-inch diameter flaky pastry lids (see recipe); 1 tablespoon chopped parsley; 1 tablespoon chopped tarragon or dill; 1 tablespoon chives, cut very small; 2 tablespoons chopped celery leaves, from interior stalks.

Servings: persons

2 lobsters, about 1 1/2 pounds each, or 12 ounces lightly cooked lobster meat
3 tablespoons butter
1/3 cup finely diced celery
1 cup finely diced leek
Salt and pepper
1/8 teaspoon cayenne pepper
1 teaspoon chopped thyme leaves
1/2 teaspoon grated lemon zest
1 cup half-and-half
2 teaspoons potato starch dissolved in 2 tablespoons cold water
1/4 cup creme fraiche
2 baked 6-inch diameter flaky pastry lids (see recipe)
1 tablespoon chopped parsley
1 tablespoon chopped tarragon or dill
1 tablespoon chives, cut very small
2 tablespoons chopped celery leaves, from interior stalks.

1
1. Place the lobsters in a large pot of rapidly boiling water over high heat. Cook for 6 minutes, then remove and cool in a large bowl of cold water. Take the meat from the claws, tail and knuckles. (Discard shells or use for lobster stock.) Cut meat into roughly 1/2-inch chunks and set aside.
2
2. Melt the butter in a wide, heavy skillet over medium heat. Add the celery and leek, season with salt and pepper, stir and cook until softened, 3 to 4 minutes. Add the lobster meat, cayenne, thyme and lemon zest and stir together.
3
3. Pour in the half-and-half and simmer for 2 minutes. Add the potato starch mixture and cook until thickened, about 1 minute. Check the seasoning and adjust, then stir in the creme fraiche.
4
4. Spoon the hot lobster stew into 2 deep bowls. Place a baked pastry lid on each. Sprinkle with the chopped parsley, tarragon, chives and celery leaves, and serve immediately.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lobsters, about 1 1/2 pounds each, or 12 ounces lightly cooked lobster meat, 3 tablespoons butter, 1/3 cup finely diced celery, 1 cup finely diced leek, and more.

Yes, Lobster Stew With A Pastry Lid falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lobster Stew With A Pastry Lid

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